I recently saw this recipe on My Kitchen Adventure, and when I saw she calculated the points and they were only 3 points each, I knew I had to make these. My only change was swapping out the cherry pie filling for strawberry filling, but any pie filling would work.

Did I mention these are easy enough for a 17 year old to bake? Yes, my daughter did the baking, she loves to bake! And lucky for me she took most of these to school with her so I wouldn't eat more than one.

In a large bowl, on the medium speed of an electric mixer, cream the butter with the granulated sugar until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla. Add the flour and mix thoroughly.

Spread the dough evenly in the prepared pan. With a small, sharp knife (or toothpick), score into twenty-four 2-inch squares. Place a teaspoon of pie filling in the center of each scored square. Bake for 30 - 35 minutes, or until a cake tester inserted in the center of the pan comes out clean. Cool to room temperature, then sprinkle with confectioner's sugar before cutting and serving.

Thanks for noticing that, it's strawberry pie filling. I mentioned in my first paragraph that I used strawberry pie filling instead of cheery, but I forgot to change it in the ingredient list. I just adjusted. Use any pie filling you like! Blueberry would be great too!

Gina, would you mind adding your review of these to the post? I'd like to know about the taste (you didn't say if they were good, though I imagine they would be) and the texture. Are they light or dense? Would you make them again? Thanks! BTW, I'm STILL making your pumpkin spice lattes--I'm addicted. :)

@ Veronica...I am the blogger from MyKitchenAdventures...and to answer your questions...they are cake like, but with the taste of a sugar cookie. I would say they are more dense than light. This recipe was a family recipe handed down to one of the bakers at Magnolia. I hope this helps! :)

I still can't print your recipes either. I use Internet Explorer (the latest version) and there is no way I can figure out how to print them without getting reams of pages of comments, etc. As "Anon." said this morning, is there a print button missing?

Gina, This recipe sounds great! I'm certainly going to try it. I'm very frustrated with the printing of your recipes! I don't want 10 pages of comments or even pictures of the recipes. Please help us out! Tks!

When the print box comes up to print, only print the first two pages...9 times out of 10 that will cover the entire recipe. Or do a print preview prior to printing so you can see exactly what pages the recipe and instructions are on.

This looks perfect! It has a strawberry filling at the center of the pan. I love it especially when hit has a strawberry fruit on top of it.I’m sure my daughters will like it and ask for more if I make some of this. Thanks for the awesome recipe.

Hey, Gina! I've commented before that I LOVE your blog and recipes, but I did NOT know you are in NY??????!!! You wrote here on this post: "...or those who never heard of them, Magnolia Bakery is well known here in New York City." "HERE," in NYC??? Where are you? I was born and bred in Brooklyn!! :) Email me and let me know. In the meantime, HAPPY THANKSGIVING!!!!Best regards,Gloria

I echo the printing issues...it would be fantastic if there was the option to print as a recipe card (4x6) like you can on other recipe sites such as Food Network. I love your recipes but spend a lot of time copying and pasting!

Sorry about the printing, I will work on this, I wish I had the staff of Food Network! This is a Blogger issue I've complained to Google about, I'm hoping to get this resolved but it prints perfectly on Firefox in the meantime.

Gloria- I love Brooklyn! I live in Long Island, and work in Manhattan (yes, I have a full time job!)

Here is a tip when you only want to print a little bit of a blog, highlight the recipe (or items you want printed) press ctrl+p choose the selection option and then print. Then you only get the recipe, and not any of the rest of the blog.

I made these for my Mom's birthday yesterday (with blueberry pie filling). While we were eating them, it came up that I got the recipe off your site - when my 9-yr-old brother heard that, he exclaimed, "Gina is my best friend!" These are really good!

Made these tonight... with cherry. haven't tried them yet - but noticed they did not rise very much. but that is probably because I changed a few things in the recipe, using egg whites instead of whole eggs, and splenda instead of sugar (not because I didn't WANT to use the sugar and eggs, but I didn't have any in the house)

Soooooooooo I will see how they are - but i tried a nibble and they taste good. :) I am sure using Splenda & Egg whites (and not using any confectioners sugar) will lower the points considerably as well, so I can have a couple of them, instead of just 1. :)

I altered the recipe a bit, used only 1 cup of sugar, 2 whole eggs and 2 egg whites, 1 cup whole wheat flour mixed with 1 cup all-purpose flour, and 1 teaspoon baking powder. They came out great, my family loved them. Can you figure out the point value for me?

I'm new to cooking/baking but these were so easy to make! They came out perfect, but I wish they had a little more fruit flavor to them. Do you think if I add a couple bananas to the cake bottom recipe it would still come out okay???

Hey Gina, this looks great but i'm unable to print it for some reason. I've made quite a few other things from you and have been very happy with the results! My bf loves my cooking but it's not always figure friendly. I tried a few WW recipes and they were...ehhh. So I (and my bf) thank you for your site! So glad I found it!!

I made these for our Memorial Day party yesterday - they came out great, and as everything I have made from your site so far, they were a big hit! I loved the texture of the cake - very light, but still 'toothsome'. I will be making these again, maybe with blueberry next time :d

My husband, not a cook, made these last night. He couldn't find strawberry pie filling so he bought blueberry, but it didn't make a difference. These are so yummy! Thank you for posting simple, healthy recipes that my husband can follow!

This was my first of your recipes I made. AMAZING! I did use almond extract and seedless raspberry jam. Absolutely delish. I can't tell you how much I love your recipes. They make weight watchers much more enjoyalbe.

I have been asked to host a cooking segment at my son's pre-school using the letter A and since I have homemade apricot preserves was looking for a bar type recipe. I made these this afternoon as a test batch with my 4 1/2 year old son using blackberry preserves and they were great. I was surprised at how flavorful and flaky they were with such few ingredients.

I can't wait to bake these with his class next week (and send today's batch to work with my husband tomorrow before I eat MORE than I should).

They are super delicious and pretty. I quadrupled the recipe as I was making for a large group, also used my perfect brownie pan which works great for keeping the same size and not having to cut. Tastes like a soft shortbread.

I lightened these up even more and made them with light butter, 2 eggs and 1/2 C of egg substitute, about 1/3 of the flour was white whole wheat and I used light cherry pie filling. The turned out really great. So tasty with coffee! I will definitely be making these all the time!

After all these great comments, I feel like a loser. Everything was fine until I added the flour and then the batter was like thick dough and stuck to my beaters. I'm not sure where I went wrong. Any ideas?

Ooh my goodness! These are wonderful. We are snowed in today and I didn't have any pie filling or jam, but I did have some fresh strawberries, so I made my own filling. (Puree 1 cup sliced strawberries in food processor or blender. Add pureed strawberries, 2 T sugar, & 2 tsp lemon juice to a small saucepan. Bring to a boil, and let boil for 10 minutes, stirring occasionally. Let cool completely.) They smelled heavenly - like strawberry shortcake - right out of the oven. Yum! I can't wait to try these with fresh raspberries or blueberries.

Made this yesterday and it turned out perfect, just like the ones in your photo. Thank you so much for the simple, yet delicious, recipe. My substitutions were Lemon curd instead of Strawberry and 1/4 tsp each salt and baking soda. I'm going to do this again with orange zest and a bit of orange juice. Yum! Love your blog.